Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

October 31, 2011

Rice-A-Roni from Scratch

A few years ago when I cut out a lot of processed foods, there were a few products that the kids really missed, and one of those was Rice-A-Roni.  The other night I set about creating my own version of this boxed rice mixture and I was pleased when it was accepted with smiles.  It is not that difficult to make and the biggest difference is the length of time it takes to cook.  


If you are looking for a a rice dish to compliment your Thanksgiving meal this would be an excellent choice.  I hope you enjoy it and I encourage you to change up the vegetables, mushrooms and broccoli would be a great addition, and make it your own.




Rice-A-Roni from Scratch


6 tablespoons butter
1 carrot
1 stalk celery
3 lg green onions
1 cup white rice
1 beef bouillon cube
1 chicken bouillon cube
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper




Bring the water to a boil and add bouillon cubes, allow to dissolve.  Melt butter in skillet over medium heat and cut carrot, onions and celery into fine pieces.  I used a food processor for this step.  Add to butter and sauté for about 10 minutes.  Add rice and brown, about 2 minutes.  Pour in beef salt, pepper, and chicken broth.  Transfer to 2 quart casserole dish and bake covered @ 350F for 30 minutes.  Remove cover and continue cooking for 30 minutes.


This recipe is linked at Jane Deere.  If you haven't checked this site out, please do.  Jennifer is a fabulous chef and a wonderful woman.
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